Danish Peppernut Christmas Cookies (Pebernodder)

These are deliciously tiny, somewhat time consuming to make (but totally worth it), eaten-by-the-handful Danish shortbread cookies. This recipe was given to me by a local grandmother at the annual Scandinavian Festival in Junction City, Oregon. Stored in an airtight container, they'll last close to two weeks.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 19 Calories

Ingredients

• 2 eggs
• 1 cup butter, softened
• 1 cup white sugar
• ½ teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• ¼ teaspoon ground cloves
• 1 teaspoon ground cardamom
• 2 ¾ cups all-purpose flour, or as needed

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease two to three baking sheets.

Step 2

Beat the butter and sugar together in a mixing bowl until light and fluffy. Mix in the eggs, one at a time, beating well after each. Stir in the cardamom, cinnamon, nutmeg, cloves, and salt until well blended. Mix in the flour, one cup at a time, until the dough gathers together. With floured hands, pinch off small, 1/2 teaspoon amounts of dough, roll into tiny balls, and place on prepared baking sheets.

Step 3

Bake in preheated oven until bottom of cookies are light tan, 10 to 12 minutes. Cool 15 minutes on baking sheets. Store in an airtight container.